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Course title	Food Hygiene and Inspection II
Course code	VeteB036
Credit points (ECTS)	4
Total Hours in Course	108
Number of hours for lectures	20
Number of hours for seminars and practical classes	32
Number of hours for laboratory classes	0
Independent study hours	56
Date of course confirmation	20/12/2023
Responsible Unit	Institute of Food and Environmental Hygiene
Course developers
Dr. med. vet., asoc. prof. Margarita Terentjeva
Prior knowledge
PārZB013, Basics of Food Technology Vete4073, Food Hygiene and Inspection I Vete4107, Infectious Diseases I VeteB025, Parasitology and Parasitic Diseases I VeteB026, Parasitology and Parasitic Diseases II VeteB032, Infectious Diseases I VeteB033, Infectious Diseases II
Replaced course
Vete4074 [GVET4078] Food Hygiene and Inspection II
Course abstract
During the course students are acquainted with the main requirement for foodstuffs of animal and plant origin safety assessment (meat and meat products, milk and milk products, fish and fishery products, eggs and honey). Students are introduced to food production, processing and distribution hygiene and official control food safety requirements. Students apply different methods for detection of quality and safety of foods of animal origin and making food safety related decisions.
Learning outcomes and their assessment
• Knowledge and understanding about the fundamentals of food hygiene and safety requirements, contamination sources of food products and its prevention within the food chain– 2 tests; • skills to select appropriate food safety assessment method, sampling, food examination and laboratory results evaluation, to explain needs for specific quality/safety requirement of foods and to discuss about the principles of food hygiene with professionals and non-professionals – laboratory works; • competence to assess the compliance of foodstuffs and food enterprises with specific food hygiene requirements, to apply appropriate inspection and laboratory testing methods and to make a decision on food safety and fitness for human consumption – KEGA work.
Course Content(Calendar)
1.Specified Risk Material (SRM). Transmissible Encephalopathies (TSE), importance for food hygiene – 2 h. 2.Residues. Sources and effect on human health. Control of residues at the slaughterhouse – 2 h. 3.Factors affecting meat quality. Post-mortem processes in meat. Effect of stress in live animals on the quality of meat – 2 h. 4.Meat microbiology, spoilage. Microbiological criteria. Laboratory investigations of meat and meat products – 12 h. Test No.1 – 1 h. 5.Good Manufacturing Practices, Good Hygienic Practices. HACCP. Hygiene monitoring at the food producing enterprises - 4 h. 6.Fish and fishery products, factors affecting quality and safety, indicators of freshness and safety. Detection of fish freshness- 6 h. 7.Milk hygiene. Contamination of milk and milk products, causes, control and acceptable limits. Microbiological contamination of milk, reasons, control. Laboratory investigation of milk products – 8 h. 8.Poultry eggs. Quality and safety of poultry eggs – 2 h. Test No.2 – 1 h. 9.Honey and bee products. Quality and safety of honey, laboratory investigations – 6 h. 10.Drinking water. Safety requirements, laboratory investigations – 4 h. 11.Fruits and vegetables. Safety requirements – 2 h.
Requirements for awarding credit points
Attendance of 80% of lectures and laboratory works. Successfully completed two tests, KEGA work and examination.
Description of the organization and tasks of students’ independent work
Clinical and Epidemiological Case Analysis (KEGA) work is a case study of the situation affecting food hygiene, in which the student should study in-depth analysis of the case based on the available literature. The work consists of the following chapters: Introduction; Material and Methods; Results; Discussion; Conclusions, and References. At least 5 research publications must be used in the work. KEGA should consist of at least 10 pages and should be submitted in written form. The work must be submitted within the deadline set by the course supervisor.
Criteria for Evaluating Learning Outcomes
Student skills are assessed in accordance with the procedures specified in the tasks of the practical work. The study course tests and the KEGA work are evaluated in accordance with the criteria of the 10 point system scale indicated in the LBTU Study Regulations. To take the exam, all tests and the KEGA must be successfully completed. The exam is organized in written form, the lowest successful grade is given if 50% of all questions are correctly answered.
Compulsory reading
1. Erkmen O. 2021. Microbiological analysis of food and food processing environments. London: Academic Press Inc. 600 p. 2. Collins D.S., Huey R.J. 2015. Gracey’s meat hygiene. Chichester, West Sussex, UK: John Wiley & Sons Inc. 329 p. 3. Wallace C.A., Sperber W.H., Mortimore S.E. 2018. Food safety for the 21st century: Managing HACCP and Food safety throughout the global supply chain. Hoboken, NJ: John Wiley & Sons Inc. 496 p.
Further reading
1. Hoorfar J. 2012. Case studies in food safety and authenticity: lessons from real-life situations. Cambridge: Woodhead Publishing. 360 p Sofos J. 2015. Advances in Microbial Food Safety, Vol.2. Cambridge:Woodhead Publishing, 416 p. 3. Hui Y.H. 2015. Plant sanitation for food processing and food service. Boca Raton: CRC Press. 1327 p.
Periodicals and other sources
1. International Journal of Food Microbiology. Published by Elsevier Science. ISSN 0168-1605. Pieejams http://www.sciencedirect.com/science/journal/01681605 2. Food Control. Published by Elsevier Science. ISSN 0956-7135. Pieejams: http://www.sciencedirect.com/science/journal/09567135 3. Journal of Food Protection. International Association for Food Protection. ISSN 0362-028X 4. Meat Science. Published by Elsevier Science. ISSN: 0309-1740. Pieejams LLU tīklā: http://www.sciencedirect.com/science/journal/03091740
Notes
Compulsory course of second cycle professional higher education study programme Veterinary Medicine.